単シロップ

WordNet

unornamented; "a simple country schoolhouse"; "her black dress--simple to austerity"
any herbaceous plant having medicinal properties
(botany) of leaf shapes; of leaves having no divisions or subdivisions (同)unsubdivided
having few parts; not complex or complicated or involved; "a simple problem"; "simple mechanisms"; "a simple design"; "a simple substance"
a thick sweet sticky liquid (同)sirup

PrepTutorEJDIC

『簡単な』容易な,分かりやすい / (複合に対して)単一の / 『単純な』,込み入っていない / 『純然たる』,全くの / 『飾り気のない』,簡素な,地味な,質素な / 『もったいぶらない』;誠実な,実直な / お人よしの,だまされやすい / 《文》地位のない,普通の,平(ひら)の
薬草,薬用植物
シロップ(砂糖や果汁を煮詰めて作る甘い汁) / (薬用の)シロップ剤

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/06/01 07:45:28」(JST)

wiki en

[Wiki en表示]

A bottle of maple syrup

In cooking, a syrup or sirup (from Arabic: شراب‎; sharāb, beverage, wine, via Latin: sirupus)^[1] is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water.

Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.

Culinary syrup

There are a range of syrups used in food production, including:

Glucose syrup
Corn syrup
Maple syrup
High fructose corn syrup, widely used in the US^[2]^[3]^[4]^[5]
Golden syrup, a by-product of refining crystallized sugar

Syrups for beverages

A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar.

Simple syrup

A basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. Generally, the ratio of sugar to water can range anywhere from 1:1 to 2:1 by weight, and similarly by volume due to air in the granulated sugar. For pure sucrose the saturation limit is about 5:4 by volume. Syrup can be used as a sweetener. However, since the syrup jells readily when pectin is added, its primary culinary use is as a base for fruit sauces, toppings, and preserves. Sugar substitutes such as agave nectar can also be used to make simple syrups.

Flavoured syrup

Flavoured syrups are made by infusing simple syrups with flavouring agents during the cooking process. A wide variety of flavouring agents can be used, often in combination with each other, such as herbs (rosemary), spices (chipotle chilis; cardamom), or aromatics (orange peel; lemongrass; ginger). For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, especially in the United States, to make flavoured drinks. Infused simple syrups can be used to create desserts, or, to add sweetness and depth of flavour to cocktails.

Gomme syrup

Gomme syrup (or gum syrup; gomme is French for "gum") is an ingredient commonly used in mixed drinks. It is also commonly used as a sweetener for iced coffee in Japan. Like bar syrups, it is a 2:1 sugar and water mixture, but has an added ingredient of gum arabic. Gomme syrup is made with the highest percentage of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture.

References

^ Online Etymology Dictionary: syrup
^ Tyler James Wiltgen (August 2007). "An Economic History of the United States Sugar Program" (PDF). Masters thesis.
^ "U.S. Sugar Policy". SugarCane.org. Retrieved 2015-02-11.
^ "Food without Thought: How U.S. Farm Policy Contributes to Obesity". Institute for Agriculture and Trade Policy. November 2006. Archived from the original on 2007-09-27.
^ "Corn Production/Value". Allcountries.org. Retrieved 2010-11-06.

External links

Media related to Syrups at Wikimedia Commons
The dictionary definition of syrup at Wiktionary

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. 成人における単純性および複雑性腎嚢胞 simple and complex renal cysts in adults
2. メープルシロップ尿症の概要 overview of maple syrup urine disease
3. 色素細胞性母斑（ほくろ）以外の良性色素性皮膚病変 benign pigmented skin lesions other than melanocytic nevi moles
4. 肝嚢胞性病変の診断およびマネージメント diagnosis and management of cystic lesions of the liver
5. 食事中の炭水化物 dietary carbohydrates

English Journal

Simultaneous Determination of Acetaminophen and Synthetic Color(s) by Derivative Spectroscopy in Syrup Formulations and Validation by HPLC: Exposure Risk of Colors to Children.

Rastogi SD1, Dixit S, Tripathi A, Das M.
AAPS PharmSciTech.AAPS PharmSciTech.2015 Jun;16(3):505-17. doi: 10.1208/s12249-014-0228-2. Epub 2014 Nov 6.
Color additives are used in pediatric syrup formulations as an excipient; though not pre-requisite, but pediatric syrup formulations are normally colored. An attempt has been made to measure simultaneously the single drug, acetaminophen (AT), along with the colors, carmoisine (CA), erythrosine (ET),
PMID 25374343

Hepatocyte NADPH Oxidase 4 Regulates Stress Signaling, Fibrosis, and Insulin Sensitivity During Development of Steatohepatitis in Mice.

Bettaieb A1, Jiang JX2, Sasaki Y2, Chao TI2, Kiss Z2, Chen X2, Tian J2, Katsuyama M3, Yabe-Nishimura C3, Xi Y1, Szyndralewiez C4, Schröder K5, Shah A6, Brandes RP5, Haj FG1, Török NJ7.
Gastroenterology.Gastroenterology.2015 Apr 14. pii: S0016-5085(15)00509-0. doi: 10.1053/j.gastro.2015.04.009. [Epub ahead of print]
BACKGROUND & AIMS: Reactive oxidative species (ROS) are believed to be involved in the progression of non-alcoholic steatohepatitis (NASH). However, little is known about the sources of ROS in hepatocytes or their role in disease progression. We studied the effects of NADPH oxidase 4 (NOX4) in l
PMID 25888330

Detection of honey adulteration with starch syrup by high performance liquid chromatography.

Wang S1, Guo Q2, Wang L2, Lin L2, Shi H2, Cao H2, Cao B2.
Food chemistry.Food Chem.2015 Apr 1;172:669-74. doi: 10.1016/j.foodchem.2014.09.044. Epub 2014 Sep 17.
According to saccharide profile comparison between starch syrups and pure honeys analysed through high performance liquid chromatography (HPLC), a characteristic peak was found at 15.25 min retention time in HPLC chromatogram of syrup, but no peak was observed at the same retention time in chromatog
PMID 25442605

Japanese Journal

A simple lab on chip for quantitation of sugar content in a syrup sample

Ardnaree Kwanhathai,Wongwilai Wasin,Lapanantnopphakhun Somchai [他]
Journal of flow injection analysis : FIA研究懇談会会誌 30(2), 114-116, 2013-12
NAID 40020411715

新生児の疼痛緩和を目的とした21%ショ糖溶液の製剤化 : 単シロップの利用

加藤さおり,山田恭聖,武藤大輔,二村真秀
日本周産期・新生児医学会雑誌 = Journal of Japan Society of Perinatal and Neonatal Medicine 48(4), 874-877, 2012-12-15
NAID 10031154097

L-Lactic Acid Production from Canned Pineapple Syrup by Rapid Sucrose Catabolizing Lactobacillus paracasei NRIC 0765

NAKANISHI Kotoyoshi,UENO Takashi,SATO So,YOSHI Shunsuke
Food science and technology research 16(3), 239-246, 2010-05-01
… Canned pineapple syrup, a food processing waste, was utilized as a substrate for L-lactic acid production. … To optimize the utilization of sucrose in pineapple syrup, in the presence of glucose and fructose, Lactobacillus paracasei NRIC 0765 was characterized and selected from 158 lactic acid bacteria strains. … The highest lactic acid concentrations achieved were 19 and 93 g l-1 from 20 and 100 g l-1 total sugar in pineapple syrup, respectively, without a lag period for sucrose consumption. …
NAID 10027496719